Why organic food is actually better for the environment

Bareburger in New York's west village has outdoor seating with a garage door to enter the covered indoor section.Molly Sequin/BI

Buying organic has a stigma: immediately, we think of wealthy moms trying to feed their babies the next best thing.

But there is some truth behind the idea that organic production may be better for the environment.

The Food and Agriculture Organization of the United Nations defines organic agriculture as a system that relies on ecosystem management instead of external agricultural inputs. This means there are less harmful chemicals on your food or in the environment.

A number of grocery stores, restaurants, and services have started offering organic food for this very reason. Green Chef, a meal-subscription service, sends you everything you need to cook three organic meals a week. And there are several restaurants that feature all-organic menus: I recently enjoyed several meals at Bareburger, which features an off-the-wall menu full of organic, free-range food.

Here is what you need to know about organic produce and how its production can help the environment and your health:

Organic production became popular in the 1960s after Rachel Carson's release of "Silent Spring", a description of how the pesticide DDT was damaging the environment. By the mid-1990s, organic products could be found with relative ease in grocery stores.

The organic sector grew from $3.2 billion in 2008 to $5.5 billion in 2014. The 5 most profitable products were milk, eggs, broiler chickens, lettuce, and apples. Fruits and vegetables made up 42% of organic sales.

One of the reason organic produce is popular is because there are fewer potentially harmful inputs. Synthetic fertilizers, pesticides, additives, and irradiation (a process where food is exposed to high doses of radiation to kill bacteria) aren't allowed in organic farming.

They aren't allowed because only 1% of the pesticides applied to commercial crops actually ever reach the pests they are intended to target. The other 99% of the chemicals go into the environment.

It is estimated that 60% of herbicides, 90% of fungicides, and 30% of insecticides could be carcinogenic. Many of these end up not only in the environment, but also in drinking water. In fact, more than 14 million Americans in the Corn Belt and Chesapeake Bay regions drink water that is contaminated by agricultural runoff. Over 90% of the country's water sources are contaminated by at least one pesticide.

The Gulf of Mexico "dead zone" is a prime example of what pesticide runoff can do. Phosphorus and nitrogen used on farms entered the Mississippi River and were carried to The Gulf. There, they set off algae blooms, which took all of the oxygen out of the water, making it nearly impossible for animals to survive there. NOAA estimated that this problem continues to costs the U.S. seafood and tourism industries $82 million a year.

Pesticides can also disrupt hormone balances in male animals. Because pesticides mimic estrogen and block other sex hormones, scientists discovered that some male fish are developing female egg cells in their testes. This isn't just a problem for fish, either. Similar anomalies have been seen in alligators, turtles, and frogs.

Around 85% of male smallmouth bass found in Northeastern U.S. national wildlife refugees had eggs growing in their testes. This phenomenon didn't happen on its own.Beth Swanson/Shutterstock

According to USDA standards for organic food, cows raised for beef have to graze in pastures at least 120 days per year. Pasture feeding may result in leaner meat with more omega-3 acids. Meanwhile, cows raised for non-organic beef are usually tightly packed indoors and kept from grazing.

The El Matador burger at Bareburger is a bison burger made with all organic ingredients.Molly Sequin/BI

Organic beef also comes from cows raised without antibiotics or hormones. In conventional farming, these antibiotics change the way cows' hormones work, making them gain weight faster than their bodies are supposed to.

Organically raised poultry also doesn't allow the use of antibiotics. This helps reduce the number of antibiotic-resistant strains of bacteria. It also lowers antibiotic run-off that could interfere with other animal populations and our drinking water.

Another huge difference between organic and conventional farming is the use of diesel fuel. Tractors are used in both types of farming, but traditional farms use petroleum fuel, while organic farms do not.

And the tractors at traditional farms spread nitrogen-based fertilizer. This means that they generate higher greenhouse gas emissions and pollution than organic farms, which is harmful to the environment.

Most organic farms have environmentally friendly practices, like no-till or minimum till, which avoid causing massive land erosion. These farms also tend to incorporate regular crop rotation. Conventional farming doesn't use this practice and this depletes the soil of nutrients and minerals.

This "sammie" I tried at Bareburger is made from organic milk, and it costs $6.85. Non-organic ice cream sandwiches are cheaper. For example, an ice cream sandwich at Dairy Queen costs only $1.49.

Some people don't think organic food tastes any better either. But one thing is certain — if you ever find yourself within range of a Bareburger, it's probably worth checking out because I found their organic food delicious.

The Wiki Wiki burger, County Fair burger, french fries, and beverages.Molly Sequin/BI